Cheesy Chicken Enchilada Skillet

Enchiladas take their name from the idea of food seasoned in chile, a cornerstone of Mexican comfort cooking. This skillet version browns spiced chicken then simmers it with red enchilada sauce and melted Mexican blend cheese in one pan.

Serves 5 · 15 min prep · 25 min cook

Estimate for one serving

• 540 cal
• 44g protein
• 38g carbs
• 24g fat
• 8g fiber

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Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cubed
• 2 cups enchilada sauce (red)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 (4 oz) can diced green chiles
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp olive oil
• 2 cups shredded Mexican blend cheese
• 6 corn tortillas, cut into 1-inch strips
• 1/4 cup fresh cilantro, chopped
• for serving sour cream and lime wedges
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Season the cubed chicken with salt, pepper, chili powder, cumin, and oregano until evenly coated.
2. 2Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken in a single layer and cook 5–6 minutes, stirring once or twice, until browned on most sides and nearly cooked through; transfer to a clean plate.
3. 3In the same skillet, reduce heat to medium and sauté the diced onion 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.
4. 4Pour in the enchilada sauce, black beans, corn, and diced green chiles. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
5. 5Return the chicken and any accumulated juices to the skillet. Stir in half of the tortilla strips so they soften and thicken the sauce slightly. Simmer 4–5 minutes until the chicken is fully cooked (165°F) and the mixture is bubbling.
6. 6Preheat the broiler. Sprinkle the remaining tortilla strips over the top, then blanket everything with the shredded cheese.
7. 7Transfer the skillet to the oven and broil 2–3 minutes until the cheese is melted, bubbly, and spotted golden brown in places—watch carefully.
8. 8Remove from the oven (handle will be hot), rest 3 minutes, then garnish with chopped cilantro. Scoop into bowls and top with dollops of sour cream and a squeeze of lime.